This comforting pasta uses winter squash and nutritional yeast to create a satisfying cheese-like sauce. We then add a dash of chipotle powder and cayenne for a touch of heat. This is a perfect dish for a chilly winter night!

Ingredients

600 grams cooked winter squash

500 ml broth

30 grams nutritional yeast

1 1/2 tsp garlic powder

1/2 tsp mustard powder

1/2 tsp chipotle powder

1/4 tsp cayenne powder 

2 tsp salt 

Makes 4 servings

Instructions

Preheat the oven to 425 f to roast your squash. We recommend using Tetsukabuto squash, but you can use any winter squash, even a spaghetti squash.

Cut the squash into thin wedges about 1”thick, coat with olive oil, and place skin-side down on your baking sheet. 

Place the pan in the center of the oven and bake for about 30-40 minutes, or until the squash is fork tender. 

About 10 minutes before the squash is done cooking, start your pasta.

Place the cooked squash (you can leave the skin on) into a blender with the broth and all of the spices. 

Blend until smooth and serve over pasta.